Sweet Potato Oatmeal Penuts Vegan Cookies

These chewy, healthy cookies use miso as a “secret ingredient” to provide a savory contrast to the sweetness of the potato and syrup.

目次

1. Sweet Potato Oatmeal Penuts Vegan Cookies
   1. Ingredients  
   2. Method 

Sweet Potato Oatmeal Penuts Vegan Cookies

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Prep Time 20 minutes mins

Cook Time 7 minutes mins

Course: Dessert

Cuisine: Japanese

Ingredients Method

Ingredients  

• 100 g Sweet potato If the skin is thin and soft, leave it on for extra texture and nutrients. Chop and then mash thoroughly.
• 60 g Oatmeal
• 30 g Nuts
• 1 tbsp Sweetener Honey, Agave, or Date syrup
• 1 tbsp Nuts Butter
• 2-3 tbsp Soy milk Adjust based on the potato's moisture

Optional

• 1 tsp Miso Recommended for a salty-sweet depth!

Method 

1. Place the steamed sweet potato in a bowl and mash it thoroughly while it's still warm.
2. Add the nut butter, your choice of sweetener, and the miso. Mix well until the miso is evenly incorporated.
3. Fold in the oatmeal and peanuts.
4. Mix well, pressing the oats to break them down. Let it rest for 10–20 minutes so the mixture can thicken.
5. Check the consistency. Add soy milk (1 tablespoon at a time) until the dough is moist enough to hold its shape.
6. Scoop about a tablespoon of dough, roll it into a ball, and place it on a tray. Press down lightly to flatten into a cookie shape.
7. Toaster Oven: Bake at 180°C for 10–15 minutes.

Standard Oven: Bake at 180°C (350°F) for about 15 minutes until the edges are golden.